Bring a large pot of salted water to a boil, add rotini pasta, and cook until al dente, about 8-10 minutes.

Drain the pasta and rinse under cold water to cool.

Wash and chop the vegetables: halve cherry tomatoes, dice cucumber, finely chop red onion, and slice bell pepper.

In a large mixing bowl, combine the cooled pasta with vegetables, black olives, and sharp cheddar cheese.

Drizzle Italian salad dressing over the mixture and toss to coat evenly.

Season with salt and pepper, then garnish with fresh parsley.

Cover the bowl and refrigerate for at least 30 minutes before serving.